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Grilled salmon with aioli and warm mushroom salad
4 pieces of salmon filet or 4 salmon steaks
1 cup aioli
12 small red potatoes, boiled and thinly sliced
1/2 lb. green beans, blanched and chilled
1 small head radicchio
1 head Belgian endive
1 lb. assorted mushrooms
(you can use crimini, oyster, chanterelle, shiitake, or any mushrooms that take your fancy in the market)
1 red onion, thinly sliced
1 shallot, minced fine
1/4 cup champagne vinegar
1 Tbsp. minced tarragon
1/2 cup virgin olive oil
1 cup fish stock
salt and pepper to taste
Lightly salt and pepper the salmon filets and coat them with a very thin layer of olive oil. Refrigerate them until you are ready to cook them. Slice the mushrooms about 1/4" thick and saute them in a little olive oil until they are soft but still hold their shape, then set them aside. In a bowl, whisk the minced shallot, champagne vinegar and tarragon together and add the oil until emulsified, then set aside. Put the fish stock in a small sauce pan and bring it to a simmer. Fire your charcoal or gas grill or heat a grill pan.
Place the fish on the grill and cook for approximately 4 minutes a side, until the fish is barely cooked through (try not to overcook it unless raw salmon really disgusts you). While the fish is grilling, put a large stainless steel mixing bowl on a stove burner and put in the mushrooms, potatoes, red onions and green beans. Turn the burner on to high and let the pan heat up for a few seconds, then add the fish stock, radicchio and endive and toss the salad for a few seconds to mix and heat all of the ingredients. Add the dressing, season the salad with salt and pepper and taste the liquid to test the seasoning. Toss it a few more times, then distribute the salad onto 4 large plates. Arrange the fish filets on top and garnish the fish with the aioli. Serve immediately with lemon wedges on the side.
Aioli: crush 1 clove of garlic in a mortar and pestle with 1/2 tsp. salt. put the garlic in a mixer or food processor with 3 egg yolks and 1 tsp. Dijon mustard. start your machine and slowly add olive oil until the mixture becomes very thick and emulsified, then add 1 Tbsp. each champagne vinegar and lemon juice and a dash of black pepper. Keep the aioli refrigerated until you are ready to use it.